On Sunday December 15th, Origo Club and Cioppino’s will be sharing kitchen duties in Richmond to offer an exclusive 6-course dinner highlighting the aromatic trifola d’Alba Madonna (‘Truffle of the White Madonna’). Chef Pino Posteraro and Chef David Pan will be serving three dishes each, all of them showered with this highly prized and most valuable truffle. To accompany the meal, a selection of barolos from the celebrated G. D. Vajra winery in Piemonte will be served. This is a not-to-be-missed event that will be sure to delight and excite the most discerning palates.
The Italian-born Posteraro worked in a number of acclaimed restaurants in Europe and Singapore before opening Cioppino’s Mediterranean Grill & Enoteca in 1999. Since then the restaurant has been recognized multiple times on the prestigious annual ranking of Canada’s 100 Best Restaurants — most recently earning the No. 34 spot on the 2019 list — and last year Posteraro was named a Knight of the Order of the Star of Italy, becoming the first chef in Canada to receive the honour.
̶T̶i̶c̶k̶e̶t̶s̶ ̶t̶o̶ ̶t̶h̶e̶ ̶o̶n̶e̶-̶n̶i̶g̶h̶t̶-̶o̶n̶l̶y̶ ̶d̶i̶n̶n̶e̶r̶ ̶a̶r̶e̶ ̶a̶v̶a̶i̶l̶a̶b̶l̶e̶ ̶f̶o̶r̶ ̶$̶5̶0̶0̶ ̶p̶e̶r̶ ̶p̶e̶r̶s̶o̶n̶ ̶i̶n̶c̶l̶u̶s̶i̶v̶e̶ ̶o̶f̶ ̶t̶a̶x̶e̶s̶ ̶a̶n̶d̶ ̶g̶r̶a̶t̶u̶i̶t̶y̶.̶ ̶ Thank you for your great response to this event : we are now SOLD OUT! You may call the restaurant to be put on the wait list at 604-285-8889.
Tartara di Manzo
organic beef tartare, anchovies
Pétoncles et Chou-fleur
pan-seared scallops, cauliflower
sablefish, matsutake broth, basil spinach
Ravioli di Castagne
chestnut ravioli, fondue
alberta wild boar, whipped polenta
Gâteau au Chocolat et Yuzu
yuzu chocolate cake, coffee & nibs soil, citrus sauce